- 1 (3 pound) boneless, skinless turkey breast half, fresh or frozen
- 1/3 cup Safeway SELECT Apricot jam
- 2 tablespoons Safeway SELECT Gourmet Club Soy Sauce, divided
- 2 tablespoons lemon juice, divided
- 1 tablespoon grated fresh ginger
- 3 1/2 cups chicken broth
- 1/4 cup cornstarch
- 1/2 cup dry sherry or apricot nectar
- Salt and pepper
- If turkey is frozen, thaw in refrigerator for at least 48 hours. Rinse breast and pat dry. Set on a rack in a foil-lined 9- by 13-inch pan. Bake in a 375 degree F oven until a thermometer inserted in center of thickest part reaches 120 degree F (45 to 55 minutes).
- Meanwhile, in a 1 1/2- to 2-quart pan, melt jam over medium-low heat. Stir in 1 tablespoon of the soy sauce, 1 tablespoon of the lemon juice, and the ginger.
- When the turkey reaches 120 degrees F, brush some of the apricot mixture over breast. Continue roasting, brushing twice more with apricot mixture, until a thermometer inserted in center of thickest part reaches 155 degrees F to 160 degrees F (30 to 40 more minutes). Transfer turkey to a platter and keep warm; let rest for 10 to 20 minutes.
- To the remaining apricot mixture in pan, add remaining soy sauce and lemon juice, and the broth. In a 1-cup glass measure, smoothly mix cornstarch with sherry. Add to broth mixture and stir over high heat until sauce comes to a boil (about 4 minutes). Pour any accumulated juices from turkey platter into sauce; season to taste with salt and pepper.
- Slice turkey and serve with the sherry-ginger sauce.